Name: Honey Carrot Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 4 cups sliced carrots; 2 eggs; 1 cup evaporated milk; 0.75 cup packed brown sugar; 2 tablespoons honey; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 0.25 teaspoon ground allspice; 1 single pie crust

Honey Carrot Pie

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Make a delicious Thanksgiving pie using carrots instead of pumpkin puree, with the same warm spices as a classic pumpkin pie.

Ingredients:

4 cups sliced carrots
1 cup evaporated milk
0.75 cup packed brown sugar
2 tablespoons honey
0.5 teaspoon salt
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.25 teaspoon ground allspice
1 single pie crust

Instructions:

Boil a pot of water. Simmer carrots until very tender, about 15 minutes. Drain and transfer to a blender. Pulse a few times, then blend until smooth. Allow to cool before using.
Preheat your oven to a toasty 400 degrees F (200 degrees C).
In a large bowl, whisk together eggs, carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice until smooth. Pour the mixture into a 9-inch pie crust.
Bake until a knife comes out clean when inserted into the center of the pie, about 40-45 minutes in the preheated oven.

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